Pollo Gratinado Recipe

Pound and marinate

If chicken breasts are unevenly thick, place each between plastic wrap and gently pound to an even thickness (about 1/2 inch). Pat dry with paper towels.

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken, coat thoroughly, and marinate for at least 15 minutes at room temperature or up to 2 hours refrigerated.

Heat a grill pan or outdoor grill over medium-high heat (about 400°F / high medium). Brush or spray grates/pan lightly with oil to prevent sticking.

Grill the chicken breasts 4–6 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 160°F–165°F and juices run clear. Remove from heat and place on a baking sheet or ovenproof dish. Tent loosely with foil while preparing vegetables.

While chicken rests, heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until butter foams and oil shimmers.

Add sliced mushrooms in a single layer and cook without stirring for 2 minutes to encourage browning. Stir, then add the sliced onions and bell peppers. Sauté 5–7 minutes, stirring occasionally, until vegetables are softened and mushrooms are golden.

Add 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Cook another 1–2 minutes until garlic is fragrant. Taste and adjust seasoning. Stir in 1 tbs chopped parsley if using, then remove skillet from heat.

If any excess liquid has accumulated, increase heat briefly to evaporate so vegetables do not make the assembled dish soggy.

Preheat broiler to high (or set oven to 450°F/230°C if you prefer). Position rack about 6 inches from broiler.

Spoon an even portion of the sautéed mushrooms, peppers and onions over each grilled chicken breast, dividing vegetables among the four breasts.

Sprinkle about 1/2 cup shredded Monterey Jack cheese over each topped breast (total 2 cups).

Place the baking sheet or ovenproof dish under the broiler for 2–4 minutes, watching closely, until cheese is melted, bubbly and lightly golden. Alternatively bake at 450°F for 6–8 minutes to melt the cheese.

Remove from oven and let rest 2 minutes. Squeeze lime wedges over chicken if desired.

Garnish with chopped cilantro or parsley and a pinch of crushed red pepper flakes if you like heat.

Serve each Pollo Gratinado hot with preferred sides (rice, roasted potatoes, or a green salad). Ensure each serving receives one chicken breast topped with vegetables and melted cheese.